Panettone Bread

Directions:

• Start by activating the yeast - take warm milk in a bowl, add yeast and 1 tsp of sugar, mix well and leave for a few minutes.
• Beat the remaining sugar with the butter and vanilla extract in a bowl, using a hand beater, until light and creamy.
• Add lemon and orange zest and mix lightly.
• Add eggs one by one at a time, until well incorporated (If the mixture starts to curdle, add a tbsp of flour and beat with the eggs).
• Sift flour and salt on the butter and egg mixture. Add yeast mixture and knead the mix into a soft dough.
• Knead till the mixture starts to come together (the dough can be pretty sticky).
• Dust some flour on a table top and put the dough onto the floured surface and knead for another 10 mins or until everything has come together.
• Place the dough in a lightly greased bowl and cover with cling film. Set aside to prove in a warm place for two hours or until it doubled in size.
• Place the raisins and apricots in a small saucepan with the rum extract and heat on low until the fruit has absorbed the liquid; set aside to cool.
• Grease the Panettone Cake Pan with butter.
• Once the dough has risen, place it on a floured tabletop and knock back the dough.
• Add in the rum-soaked fruits, chopped candied peel and nuts. Knead the dough lightly, (so as to incorporate the fruits and nuts evenly), shape it into a ball and transfer into the prepared Panettone pan. Cover lightly with plastic wrap and set it aside till it rises to the top of the pan.
• Preheat the oven at 350°F.
• Mix icing sugar and egg white together, and gently brush over the top of the Panettone bread.
• Place the Panettone cake pan in the oven and bake for 50-55 mins or until golden and risen. Insert a skewer into the middle of the cake to test if it's done.
• Bring out the pan and let it cool for 10 mins before placing it on a cooling rack.
• Let it cool, dust some icing sugar on top and cut into wedges to serve.